Provisions & Catering Stores

Provisions is the catering department's store in E-PMS: food and beverage stock kept the way spares are kept, with the two things food has that spares do not, an expiry date and batches. One item, say milk, arrives in separate lots that expire on different dates. The page shows a single aggregated row per item and unfolds to the individual batches.

Expiry at a Glance

Each item is coloured by its soonest-expiring batch: healthy, approaching, use soon or expired. KPI cards count what expires soon, what has already expired and the value wasted over the last month, and each card filters the list.

Stock In, Stock Out

Opening stock is added by hand with store, quantity, unit price and expiry. Everything after that is ordered: an item's order action builds a catering or slopchest draft that runs through the same procurement pipeline as spares, and when the shipment arrives each provision line is received into a freezer, chiller or dry store as a dated batch priced from the order. Items are looked up in the standard-stores catalogue by IMPA or ISSA code.

Waste That Is Measured

Disposing an expired or spoiled batch records the quantity, a reason and the value lost. The waste log reports over any period, by year, last twelve months or a custom range, with a month-by-month timeline, a per-item summary and the full ledger, so the cost of wastage is a number rather than a feeling. Disposal records are never edited or deleted.

Stocktakes and Stores

Inventory counts a whole store in one pass, batch by batch, correcting only what differs from the book, with a printable count sheet. Provision stores are kept entirely separate from spare-parts lockers. Receiving, disposal and counts happen where the food physically is, on board, and sync to the office.